Three color duck eggs(san se ya dan )

Three color duck eggs

Introduction:

"The value of duck eggs: the medicinal function of duck eggs introduction to duck egg knowledge: duck eggs are rich in nutrition, which can be comparable with eggs. Duck eggs contain protein, phospholipid, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus and other nutrients. It tastes more oily than eggs, and duck eggs are usually produced in dirty places, which may cause harmful bacteria. But if it is cooked for 15 minutes or used for baking, it can be eaten. After boiling, the protein turns blue and the yolk turns orange. Only very fresh to eat, not suitable for making protein cream. Nutritional analysis of duck eggs: the protein content of duck eggs is equivalent to that of eggs, while the total mineral content is far higher than that of eggs, especially the iron and calcium content is extremely rich, which can prevent anemia and promote bone development. Duck eggs suitable for people: the general population can eat. 1. It is suitable for people with lung heat, cough, sore throat and diarrhea; 2. People with insufficient Spleen Yang, diarrhea due to cold and dampness, and qi stagnation and stuffiness after eating should not eat it; people with nephritis should not eat preserved egg; people with cancer should not eat it; people with hypertension, hyperlipidemia, arteriosclerosis and fatty liver should also avoid it. The therapeutic effect of duck egg: duck egg tastes sweet and salty, and its nature is cool; it enters lung and spleen meridians; it has the effect of tonifying deficiency, nourishing yin and blood, moistening lung and skin; it is used for diaphragmatic heat, cough, sore throat, toothache and diarrhea. Duck egg food: duck egg should not be eaten with turtle, plum and mulberry. Duck egg practice guidance: duck eggs should be salted through the food, there are cool, eyesight, liver effect. (Baidu inquired)

Production steps:

Step 1: two duck eggs and two green peppers. Two carrots, green onion. Dice all ingredients.

Step 2: dice all ingredients and put them in a bowl. Add duck eggs, cooking wine, salt and chicken essence. Proper amount of raw powder. A spoonful of water. Scatter the duck eggs until they won't stick to the chopsticks.

Step 3: put the cold oil in the pan until the oil bubbles. Pour in the duck eggs.

Step 4: pour into the pot, shake the pot left and right, let the eggs separate evenly, fry until set, then shake and turn over.

Step 5: turn the heat off about five seconds after turning it over, and leave the residual heat in the pot for a while. Take out the whole or shovel into small pieces. So it's done.

Materials required:

Native duck eggs: two

Carrot: two thin slices

Green pepper: two

Scallion: small amount

Cooking wine: moderate

Raw powder: small amount

Salt: right amount

MSG: right amount

Note: I use carrots instead because I don't have chili peppers at home. Because duck eggs are more fishy, adding a little spicy pepper is not so fishy. Cooked is not spicy. Put in the flour and water will feel better, will not dry, eggs can also use the same method.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : San Se Ya Dan